This is for you Fish-lovers.
Ohh Scallops I love you! This -in my eyes- very noble dish is the perfect dish to impress your guests and for elegant locations. Need to impress parents-in-law or show your friends you can cook more than Spaghetti Bolognese? Here you go my little chef-friends.
What do you need?
- 1 scallop pp
- Red & black pepper
- 1 bottle of white wine
- Crème fraîche
- whipped cream
- Some Safran
- 1 carrot
- 1 garlic clove pp
- 1 onion
- 1 sweet potatoes pp
- Some nutmeg
- Some seatank as decoration
What do you do?
Peel the garlic, onion, carrots and sweet potatoe.
When peeled start frying them with some butter, olive oil – stamp than in the very end. The seetank you can even eat rare – but I like it warm instead. You can preheat it like this (see picture below).
For the sauce you fry in butter and oil: The carrots, onion, garlic and mash it after you deglaced it with white wine. Adjust some cream and crème fraîche and adjust safran, salt & pepper.
When you wanna be professional preheat the plates, as the dish gets cold very early. Have some helping hands – good friends are (in exchange for food) always glad to help you!
Arrange the mashed poatoes like this on the plate while you fry the scallops in the pan.
Looks yum so far, don’t you think? When they are ready, deglace them with some white wine, salt and pepper them.
Some people wonder whether it’s really me cooking the food and taking the pictures. Here is the proof 🙂 Of course I cook everything by myself and always with love!
The next step is to adjust the sauce – as it shall pleasure the eye don’t use too much of it.
YAY the fun part: Decoration. Red pepper is always your friend when it come to colorful arrangement. The seatank looks awesome, too, right?
Now arrange the scallop and adjust some safran.
I really hope you like it!